Diesel engine flame photographs with high pressure injection

The effect of high pressure injection (using an accumulator type unit injector with peak injection pressure of approximately 20,000 psi, having a decreasing injection rate profile) on combustion was studied. Combustion results were obtained using a DDA Series 3-53 diesel engine with both conventional analysis techniques and high speed photography. Diesel No. 2 fuel and a low viscosity - high volatility fuel, similar to gasoline were used in the study. Results were compared against baseline data obtained with standard injectors. Some of the characteristics of high pressure injection used with Diesel No. 2 fuel include: substantially improved ignition, shorter ignition delay, and higher pressure rise. Under heavy load - high speed conditions, greater smokemeter readings were achieved with the high pressure injection system with Diesel No. 2 fuel. Higher flame speeds and hence, greater resistance to knock were observed with the high volatility low cetane fuel. Results indicate that while high pressure injection improves ignition quality, proper matching of injection pressure profile, nozzle orifice design and air swirl are important to reduce undesirable pressure rise and smoke

Phosphorus budget as a tool to monitor soil P changes under grasslands

International audienceMonitoring and managing soil P changes under different agro-ecosystems to improve P use efficiency and sustain agricultural production while protecting terrestrial surface water bodies remains a major issue for agronomists. Annual Ssoil P budget, i.e. the difference between P inputs and outputs, can be used as a tool to assess P management using relationships between soil test P (STP) and cumulative P budget (Bcum). However, few studies have been conducted to evaluate this approach under grasslands production systems. The main objective of our study was to analyze the relationships between STP and Bcum in several long-term grasslands field experiments fertilized with varying P application doses. Six long-term grassland sites with two to four P fertilization rates (0 to 45 kg P ha–1) were selected in four countries [France (Ercé and Gramond), Finland (Maaninka and Siikajoki), Switzerland (Petite Ronde), and Canada (Lévis)];. The STP was assessed according to existing guidelines: in France [Olsen P (POl)], Finland [acidic ammonium acetate P (PAAH)], Switzerland [EDTA P (PAAE)], and eastern Canada [Mehlich-3 P (PM3)]. Annual soil P budgets were calculated as P applied minus P offtake, and the Bcum was the sum of annual P budgets. At all sites and for all years, the Bcum was significantly different between P applications (P 0.64) between STP and Bcum were obtained at all sites even though significant year-to-year variability was observed at Siikajoki and Lévis. Based on the significant relationship between STP and Bcum obtained in all sites , we conclude that the P budget approach could be used as a tool to monitor changes in soil P under grasslands productio

New nutritional data on selected traditional foods from Black Sea area countries

Comunicação científica por convite.Traditional foods are the key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) to promote their sustainable development and exploitation. Thirty-three traditional foods were selected per food group and country taking into account namely food biodiversity and food composition data. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. Information on food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment was collected for each of the traditional foods for inclusion in the available national food composition databases. The use of a common methodology for the study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases. Moreover, knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures.The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118

Proximate composition of plant origin traditional foods from Black Sea Area Countries

Within the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods), thirty-three traditional foods from six Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were selected and prepared according to the traditional recipe, ingredients and traditional preparation methods. The aim is to promote and preserve traditional foods and to produce new and reliable data of the overall nutritional composition. Water content is being determined by gravimetric method, using a dry air oven at 101 °C ± 2 °C for 2 h, until constant weight. Total fat is being performed with an acid hydrolysis method followed by extraction using a Soxhlet with petroleum ether, as the extraction solvent. The obtained residue is dried for 1 h 30 min at 101 °C ± 2 °C, until constant weight, according to the acid hydrolysis method. Total dietary fibre, ash and total protein content are being determined by the AOAC official methods 985.29, 945.46 and 991.20, respectively. Total nitrogen for protein content is being determined by the Kjeldahl method in combination with a copper catalyst using a block digestion system. To assure the quality of analytical results, methods used in the laboratory are accredited by ISO/IEC/17025 or successful participation in proficiency testing schemes. Herbs, spices, aromatic plants and fermented products are those which presented the highest water content. In contrast, products from oilseeds have the lowest water content (3.94 g/100 g) and the highest total fat (58.2 g/100 g), total protein (20.8 g/100 g), ash (3.25 g/100 g), total sugars (45.8 g/100 g) and total dietary fibre (11.3 g/100 g) contents. For cereals and cereals based foods, a great variability in the water content was found (5.99 to 75.8 g/100 g). All results are given per 100 g of edible portion. Traditional foods from the same group have generally similar proximate analysis pattern. In the products from oilseeds, the highest content in macronutrients was found, except for water content. The proximates composition will be useful to include new nutritional data into national food composition databases.The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118

Riboflavin content in selected traditional foods from Black Sea Area countries

Riboflavin (vitamin B2) is an essential water-soluble vitamin present in a wide variety of foods, namely in milk, dairy products, cereal products, meat products and green leafy vegetables. The primary form of the vitamin is an integral component of the coenzymes flavin mononucleotide and flavin-adenine dinucleotide. It is in these bound coenzyme forms that riboflavin functions as a catalyst for redox reactions in numerous metabolic pathways and in energy production. The daily recommended allowance for riboflavin is 1.3 mg/day and 1.1 mg/day, for males and females, respectively. Due to its unquestionable importance in human nutrition, riboflavin was determined in the selected traditional foods analysed in the frame of the European Project BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods). Riboflavin was determined according to the method EN 14152:2003. The sample is extracted after acid hydrolysis followed by dephosphorylation (with enzymatic treatment) and quantified by High Performance Liquid Chromatography with Fluorescence detection. The quantification limit of the method is <0.02 mg/100 g. This is an accredited method and the laboratory participates successfully in proficiency testing schemes. All the analyses were carried out protected from light because riboflavin is very sensitive to light. Analysis are being carried out in selected traditional foods from six Black Sea Area countries, which belong to the following groups: cereals and cereal based foods; vegetables; fruits; products from oilseeds; herbs, spices and aromatic plants; and fermented products. Our results show that 76.5 % of the analysed traditional foods had riboflavin content higher than 0.02 mg/100 g per edible portion. Roasted sunflower seeds presented the highest concentration of riboflavin (0.19 mg/100 g per edible portion). Therefore, traditional foods from Black Sea Area countries can give a good contribution to riboflavin dietary intake.The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118